Chocolate Sundae Cookies
Recipe Ingredients:
| 1 1/2 | cup | flour |
| 1/2 | tsp | salt |
| 1/2 | tsp | baking soda |
| 2/3 | cup | firmly packed brown sugar |
| 1/2 | cup | shortening |
| 1 | egg | |
| 1/4 | cup | maraschino cherry juice |
| 2 | Tbsp | milk |
| 2 | oz | melted unsweetened chocolate |
| 1/2 | cup | chopped walnuts |
| 1/2 | cup | chopped cherries |
| 1 | pkg | large marshmallows |
| powdered sugar (for buttercream icing) | ||
| 1/4 | cup | cocoa (for buttercream icing) |
| 1 | stick margarine (for buttercream icing) | |
| 2 | Tbsp | milk (for buttercream icing) |
| 1 | tsp | vanilla (for buttercream icing) |
Recipe Instructions:
| 1. | Mix together flour, baking soda, and salt; set aside. With your mixer, mix brown sugar and shortening, blend in one egg. Beat well and then stir in 1/2 of the dry ingredients. |
| 2. | Add Maraschino juice and milk. Then stir in the rest of dry ingredients and mix well. Now, blend in melted unsweetened chocolate (we sometimes use the kind that are already melted, or 6 Tbsp of cocoa and 2 Tbsp oil), chopped cherries and chopped walnuts. |
| 3. | Drop by spoonfuls on an ungreased cookie sheet. Bake at 350F for 12-15 minutes. While they are baking cut large marshmallows in half. Place the cut side of the marshmallow down on hot cookies when they come out of the oven, so they will stick. |
| 4. | Let them cool and then frost with your favorite chocolate frosting, and put a nut on top. (Buttercream chocolate frosting: beat powdered sugar, cocoa, margarine, vanilla, and milk well.) |
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